Advance NonRuminant Nutrition Rabbit: nutrition manipulation

Advance NonRuminant Nutrition Rabbit: nutrition manipulation

Advance NonRuminant NutritionRabbit: nutrition manipulationEko WidodoSignificance A lab animal. Commercially bred for wool , meat purpose. Reared as pet animal as well. Not so much popular in Indonesia. A good source for an alternative table meat.Nutrition & feeding Roughage HaySucculent foodstuffs rootsConc. cerealsRabbit feeding pellets or compounded feeds

The same principles of feeding s/b followed for feeding rabbit as other small non-ruminants. Compounded Feeds areBurgess rabbit pelletsSpillers Supa Natural MixRussel Rabbit Mix Complete foodBales

Designedfor use withsupplementssuch as hay

MEASURES OF FOOD ENERGY TDNDEMEAdditives Growth promoters Coccidiostats [ incorporated with rabbit pellets] FeedingTips Changing rationForce feedingRegularityIndividualityCleaningSome common feedstuffs CarrotsTurnipsOat strawCabbageMaize silageDecorticated GNCFish mealCoprophagy OR Coecotrophy Perfectly normal physiological process in rabbits. Discovered by a French veterinarian viz. Charles Morot.

House s/b escape proof. So constructed that ani. can neither itself nor the hutch. So constructed that good visibility of animal at all the times. The general housing principles are same as that of the other small animals. Producing Quality Meat Rabbits

Quality AssuranceWHAT is Quality Assurance?

Quality

Standard

Assurance:

A pledge or a promise

To consumers

WHO is responsible for Quality Assurance?

Everyone involved in food production!Livestock producersFood processors (packing plants, milk plants)Grocery stores & restaurantsConsumers

Commercial Rabbit Industry 8 to 10 million pounds of rabbit are marketed each year in the US

Nutritional Value of Rabbit MeatRabbit 100gBeef 100gCalories197283Total Fat (g)819Cholesterol (mg)8287Protein (g)2927Iron15%12%Parts of a Rabbit CarcassForeleg

Rib

Lion

Rump

Hind leg

What are the steps to quality meat rabbits???1st Housing

2nd Nutrition

3rd Health/Breeding Programs

4th Marketing PlanHousingHousingMany types and VarietiesNeed to provide

Ventilation

Protection from drafts

Housing Provide a dry environment

Provide plenty of spaceGeneral rule of thumb: square Foot per pound of body weight.Example a 4lb rabbit would need 3 square feet of cage space or a 18x 24 cage

Nutrition meat type rabbitsMajor Nutrient Requirements & Simple Feeding ChartClass of Production% Pro% FatCalories (per lb.)% FiberDaily feeding levelPregnant (21d.) or Lactating16-203-5.5113612-14Free ChoiceGrowing Fryer (1-3 mo.)162-4113614-16Free ChoiceReplacement (3-5 mo.)162-4113614-166-8 oz.Breeding Bucks162-3113614-206-8 oz.Dry bucks/does12-152-3.595514-204-6 oz.Source: National Research Council 1194Health Common Diseases of Rabbits raised in a meat production system:

Digestive DisordersPasteurellosisParasitesSore Hocks

Digestive Disorders Newly weaned rabbit is most vulnerable

Enterotoxaemia is the most common disorder

Coccidiosis is a protozoa that causes diarrhea. PasteurellosisRespiratory Disease (Snuffles)

Larger groups of Rabbits

Poor Ventilation and high ammonia levels caused by urine. Parasites & Sore HocksTwo main types of ParasitesMites: cause ear and skin mangeProtozoa: Coccidiosis

Sore HocksThe main disadvantage to wire cagesWear of the fur on the hocks and can create open sores on the hocks

ReproductionTraits of concern:

Number of kits born

Number of kits weaned

Litter Weights at weaning

Litters per year (usually 5-8)Management Schedule for 6 or 8 litter per Doe per YearLitters per Doe per Year Age to Wean LitterTime to Rebreed Doe*Litter Interval**6828 days28 days28 days14 days59 days45 days* Age of Litter** Number of days between litters if no infertile matings Marketing Things to consider with meat rabbits:

Slaughtering Facilities

Packaging & Labeling

Potential Buyers Marketing Selling Rabbit MeatFrom the Farm- can be slaughtered on farm and labeled as not inspected, no license required. At a Farmers Market- Must be processed by a licensed slaughter facility, mobile retail food license required.Grocery or Restaurant-Must be processed by a licensed slaughter facility, retail food establishment license required.

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